Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Flourless Orange, Pistachio, and Almond Cake

Flourless Orange, Pistachio, and Almond Cake is a delectable dessert that marries the bright zest of fresh oranges with the rich flavors of pistachios and almonds. This gluten-free cake is perfectly moist, making it an ideal centerpiece for celebrations or a cozy night in. With its tantalizing aroma and vibrant presentation, each slice offers a delightful experience that will have everyone asking for seconds. Serve it warm or chilled, dusted with powdered sugar or paired with fresh fruit for an elegant touch.

  • Total Time: 50 minutes
  • Yield: Serves approximately 12 slices 1x

Ingredients

Scale
  • 2 medium oranges (zest and juice)
  • 1 cup shelled pistachios (roughly chopped)
  • 1 cup ground almonds (or almond flour)
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 2 tbsp sugar-free fruit juice concentrate (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
  2. Zest one orange and juice both until you have about half a cup of juice.
  3. In a mixing bowl, whisk together orange zest, juice, sugar, and eggs until smooth.
  4. Gently fold in ground almonds and baking powder until just combined.
  5. Add chopped pistachios and stir gently to mix.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
  7. Allow to cool slightly before transferring to a wire rack.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 slice (85g)
  • Calories: 210
  • Sugar: 14g
  • Sodium: 15mg
  • Fat: 12g
  • Saturated Fat: 1g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Keywords: Substitute pistachios with walnuts or hazelnuts for variation. Experiment with different citrus fruits like lemons for a unique twist. Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.